February 12, 2011 - Bottling
This one went way longer than I had intended, and I seriously thought this was going to be a large batch of salad dressing. I noticed that when I tasted it, it was much more naturally fizzy than the others I have done at this point. It was rather good, and sour. I could have poured a big glass of this over ice, and left it.
I pitched my shredded Scoby from the last time, and noticed I got a much nicer one this time. The new Scoby is n the top right. Try and guess which one came from Hannah... You guessed it, the beauty on the bottom. Hannah has some nice Scobies ;)
I decided to simplify somewhat. One bottle with Black Raspberries, one with Red Raspberries, and this time Meier Lemons with about twice the ginger. I also decided to bottle one plain with a little rock sugar just to see what would happen.
I'm making 5 bottles as I used a bottle to start a Scoby Hotel. This is a cool picture before I extracted and separated the scobies. Look at how they form a nice tight seal across the top. This I think is a big reason why I got a nice fizzy batch. 2 scobies are the way to go
Only 5 bottles this time
Feb 25 - Opened - This was mega fizzy, so much so i lost half the bottle on the counter. very strong and sour
Meier Lemon/Ginger - 3 slices of lemon, about 1/2 oz. of juice and about 10 pieces of ginger
Mar 6 - Opened - Big fizz, still in need of more ginger, but it was very tasty!
Frozen Black Raspberries - Small Handful
Feb 19 - Opened - Light Fizz, similar to lindedmans lambic, very nice. will do again soon
Plain - Teaspoon of German Rock Sugar
Feb 20 - Opened - Almost no fizz, light sour, plain , simple. just ok